- 2 medium sized sweet potatoes
- 2 tbsp olive oil
- 1 shallot, minced
- 1 bag of kale
- 1/3 cup of greek yogurt
- 1 cup chickpeas
- 1/4 cup shredded Mozzarella
- salt and pepper to taste
Bake sweet potatoes at 350 for 45-69 minutes, or until potato feels tender
Cut sweet potatoes in half and then let them cool for a few minutes. While they are cooling, combine the shallots with olive oil over medium heat until they look translucent. Add the fresh kale and heat for a quick 2-3 minutes or until the spinach has cooked down.
Scrape the sweet potato from the peel and leave a thin layer inside with the skin so it can balance on its own. Then, mash the sweet potato with the greek yogurt. Stir in the chickpeas, kale, salt and pepper.
- Lightly coat the potato skins with olive oil and bake it for 5 minutes to get the skin nice and crispy. Remove the skin from the oven and fill it with the potato mixture. Next, top with mozzarella cheese and let that boat sizzle in the oven for 10-15 minutes. Enjoy!